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Ice Cream Butterfingers Cake Recipe

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This recipe for Ice Cream Butterfingers Cake is from Edgerton Pioneer Days 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg graham crackers, for crust
1 stick butter
2 c milk
2 sm box vanilla instant pudding
1 qt vanilla ice cream, softened
1 container (8 oz.) Cool Whip©
1 lg Butterfingers candy bar, frozen
Directions:
Directions:
Crunch the graham crackers and add melted butter and mix in a 9x13 inch glass dish. Mix pudding and milk, and blend. Add ice cream and mix thoroughly. Pour over crust evenly and let set in refridgerator 1-2 hours. Spread cool whip on top of cake. Crunch up the candy bar and sprinkle on top of cool whip.

 

 

 

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